If you love turkey and don't want to wait for Thanksgiving to have it, then this is the perfect recipe for you. The brining process really helps to enhance the flavor and the tenderness of the meat. This dish can be served with diced tomatoes or fruit salsa. Slice and serve over salad, on pasta, or use in sandwiches and wraps.
- 1 turkey breast, (skinless, boneless, and cut in half)
- 1/4 cup/60 ml. salt (kosher)
- 1/4 cup/60 ml. sugar
- 2 tbsp./30 ml. ginger (minced)
- 2 tbsp./30 ml. black pepper (ground)
- 1 tbsp./15 ml. cinnamon
- 3-4 garlic cloves (minced)
- For Honey Dijon Glaze:
- 3 tbsp./45 ml. honey
- 2 tbsp./30 ml. Dijon mustard
- 1 chipotle chile in adobo sauce (minced)
- 2 tsp./10 ml. balsamic vinegar
- Combine salt, sugar, pepper, cinnamon, and ginger along with 1 cup of water in a large saucepan. Bring to a boil, reduce heat and add in 3 cups of cold water to make turkey brine.
- Place turkey in a resealable container or plastic bag, add minced garlic and brine, seal and allow to rest in refrigerator for up to 24 hours (see Brining Turkey Step by Step).
- Preheat grill for medium heat.
- Combine honey, chipotle, mustard, and vinegar in a bowl.
- Remove turkey from refrigerator and discard brine mixture. Place turkey on grill rack and cook for 25-30 minutes, turning once.
- Baste with honey-Dijon glaze during cooking process.
- Turkey should be between 165-175 F when done. Remove from heat and let rest for 5-10 minutes before slicing.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||6 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||2 g|